SWEET PICKLED BEAVER

1 BEAVER

1 tbsp salt

½ cup vinegar

2 tbs soda

½ cup white wine or apple cider

2 tbs pickling spice

1 tsp cinnamon

½ tbs cloves

½ c. brown sugar

2 tbsp dry mustard

1 c. pineapple juice

juice and rind from one lemon

Kill beaver! Skin, wash in salt water, let soak overnight in cold water and vinegar and 1 tbsp salt .

Next day, remove beaver from brine, wash and cover in 2 qts water and tbsp of soda. If not enough, add more water and soda. Bring to boil, simmer for 10 minutes.

Drain beaver, and rinse. Put in clean pot, (this is the one which always gets me. Fussy people! Boiling kills any germs!) Cover with cold water, add pickling spice, bring to boil. Simmer 20 minutes.

Drain and rinse, pat dry. Put in roaster, cover with rest of spices and mustard, lemon and pineapple, wine and sugar, and cover and cook at 325 until tender. Baste frequently.

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WOLF STROGANOFF

Now this is one of my favorites. Every time someone’s dog goes missing around here, they cast a suspicious eye at me. Wolf is good, works with catamounts, (cougars for you city people! But they are a little too stringy for my taste!) too. French poodles are good, if you serve them with enough Whine, or so they tell me. 

2 tbsp butter

1 large onion

1 can condensed mushroom soup

3/4 cup sour cream

1 lb of good hindquarter of wolf, or canine or feline of your choice

Brown meat and onions in butter, in large skillet, stirring occasionally. Remove from heat, add soup, sour cream and a can of water. Stir well to keep from sticking, cover and simmer over low heat for 1 hour. Serve over egg noodles, or baking powder biscuits.